Tag Archives: BBQ

I’ve long been an advocate that just because you may have put butter and sugar into a fruit dessert, that doesn’t CANCEL OUT the fruit goodness and nutrition. You just have to admit to yourself that, yes, there’s butter and sugar in there, too. Mmmmm…. delicious butter/sugar combo…

Since it’s the glory days of summer, when the farmers markets are piled high with colorful delights, I decided this is as good a time as any to try to pack my diet with all the colors of the rainbow, since this will then give me a variety of naturally occurring vitamins, minerals and antioxidants.

I’m not a doctor or a nutritionist and the amount of information about nutition on the internet is astounding, befuddling and sometimes downright alarming… and alarmist. Since my Mom was diagnosed with cancer, I’ve been doing a lot of research about cancer and good health and good nutrition. Soon after my rampant research began, I’ve made a habit at looking at the website before the headline of the article and only reading from sources I find legit and trustworthy, such as Mayo Clinic, government entities or lauded universities such as Harvard or Princeton.

This can be frustrating, because I find the more trusted sources don’t have definitive answers – because there aren’t many, especially when it comes to food. What doctors have come to a unanimous decision about is that our diets should be filled with whole fruits and vegetables, which not only pack nutrients but fiber and are low in fat & calories which we know lead to obesity. So I figure getting a colorful variety can’t be hurtful, even if the hype about antioxidants is untrue or exaggerated. Plus it’s fun and so preeeeeeetty.

When doing research about the proposed health benefits of certain vegetation, I learned that blueberries, due to their very deep blue hue, are regarded by some as the most antioxidant rich fruit out there and also incredibly rich in fiber.

Well, how very fortuitous! I just happened to make a successful batch of Blueberry Crumble Bars for the 4th of July which is, quite possibly, the easiest dessert I’ve ever made, and now look – it’s healthy, too! 😉 Cookie BARS give you huge bang for your buck. Plus blueberries are at their cheapest right now since they’re in season.

I’ve come to worship at the temple of Smitten Kitchen, a famous blog that all bloggers hope and aspire towards. Deb takes the time to make everything perfectly for her readers, and we’re so appreciative. I’ve written out her recipe below and then followed by pictures and description of how it worked when I made it. Got a BBQ, birthday party or baby shower to go to? Make these in no time and earn some serious baking cred from your friends.

Blueberry Crumble Bars(ingredients were not changed, but the method was adapted ever so slightly for our convenience.)

Ingredients:

1 cup white sugar

1 tsp baking powder

3 cups all-purpose flour

1 cup cold salted butter (oops, wait, I did change that – you know how I love salted butter!)

1 egg

1/4 tsp salt (yep, I added salt, too, like a rebel)

4 cups fresh blueberries

Zest and juice of 1 lemon

1/2 cup white sugar

4 tsp cornstarch (I saw some commenters say that they used flour and it worked out fine for them)

Process:

1. Preheat your oven to 375ºF.

2. Mix blueberries, lemon zest, lemon juice, sugar, and cornstarch together in a bowl. Set aside.*

4. Pulse until the mixture looks clumpy (or just let it rip until the mixture is homogeneous, like I did, which also turned out fine.)

5. Estimate about half of the dough and pat into one layer on the bottom of a 9″ x 13″ pan (be careful of that very sharp blade in there!)

6. Pour entire blueberry mixture onto the dough layer.

7. Crumble the remaining dough onto the blueberries as a top layer for an ever-so-rustic vibe. Gently pat the dough down to give the bars some help.

8. Bake for 55 minutes until the top is delightfully golden. (I’d start checking on their golden progress at 45 minutes, since all ovens are different.)

9. Cool the pan on a wire rack until pan is cooled completely.

10. Cover pan with plastic wrap and refrigerate. (I went with overnight, but I bet 2 hours would work.)

11. Cut into shapes and sizes of your liking! (I found that cutting the bars just a little more difficult than I an anticipated. After cutting the shape and size you want, but before removing from the pan, I recommend sliding a butter knife under the bars to loosen from the pan. That helped the pieces come out completely, with nothing sticking to the bottom.)

Process with Pictures

1. Preheat your oven to 375ºF.

2. Mix blueberries, lemon zest, lemon juice, sugar, and cornstarch together in a bowl. Set aside.*

*I have found the addition of lemon juice and sugar (even just a tablespoon) to fruit salad to be a secret weapon – it elevates all of the flavors and begins to macerate the fruit, creating a delightful sauce that is great for spooning over cakes like Reenie Cake. Just saying.

7. Crumble the remaining dough onto the blueberries as a top layer for an ever-so-rustic vibe. Gently pat the dough down to give the bars some help.

8. Bake for 55 minutes until the top is delightfully golden. (I’d start checking on their golden progress at 45 minutes, since all ovens are different.)

Daytime pic! Gorgeous, darling!

9. Cool the pan on a wire rack until cookies are cooled completely.

10. Cover pan with plastic wrap and refrigerate. (I went with overnight, but I bet 2 hours would work.)

11. Cut into shapes and sizes of your liking! (I found that cutting the bars just a little more difficult than I an anticipated. After cutting the shape and size you want, but before removing from the pan, I recommend sliding a butter knife under the bars to loosen from the pan. That helped the pieces come out completely, with nothing sticking to the bottom.)